What exactly is ketovore? We have been following a keto way of eating for quite some time, but lately, I have become more interested in ketovore, which is basically a combination of keto and carnivore. Rather than strictly eating only meat, as with a carnivore diet, ketovore allows for some low-carb vegetables and other keto-friendly foods.

For us, ketovore makes sense because it gives us a little more variety while still keeping carbohydrates very low. The primary focus is on meat, poultry, seafood, eggs, cheese, butter, cream, and other animal-based foods. We also include small amounts of vegetables such as mushrooms, onions, spinach, broccoli, cauliflower, and leafy greens.

I like the idea because I don’t want to feel as if I am following an overly restrictive diet. We are trying to maintain our health as we continue traveling the world, and having foods we enjoy makes it easier to stick with our way of eating.

Of course, everyone’s nutritional needs are different. I am not a medical professional, and I am not offering medical advice. Anyone considering a major change in their diet should discuss it with their healthcare provider first.

Recently, in another attempt to improve my walking, I added a new exercise to my daily routine. Using the bottom step of the staircase leading to the second level of our holiday home, which is considerably higher than a typical step, I do a four-count step up and down for a total of 50 steps each day. My goal is to gradually work my way up to 100 steps a day, which I hope to accomplish within the next few weeks.

Before we began traveling, I regularly worked out on a stair climber, doing 100 steps five or six times a week, along with a variety of other exercises. For most of my adult life, I belonged to a health club and worked out six days a week. Exercise was an important part of my life, and since we began traveling the world, it has been difficult to give up that part of my routine. Fitness centers aren’t readily available in many of the places we stay, so I’ve had to find other ways to keep moving.

Since my open-heart surgery in 2019 and the severe infections that affected my legs, resulting in two surgeries on each leg and subsequent nerve damage, walking has become more challenging. My legs don’t function as well as they once did, particularly when I’m walking on uneven surfaces or going up and down stairs. Unfortunately, uneven surfaces are everywhere in Africa, so improving my strength, balance, and stability is important to me.

I hope adding more leg exercises to my daily routine will help me walk longer distances and navigate uneven ground with greater confidence. I’m also focusing on better posture while walking and developing a steadier gait. It is easy to get into the habit of compensating for physical limitations and, over time, develop poor walking habits. I know I’ve done this, and I’m working hard to correct it.

Each day, I exercise for about 25 to 30 minutes using the HIIT (high-intensity interval training) methodology. I don’t need any equipment, which is especially convenient while we’re traveling. My goal isn’t to return to the fitness level I had in my old life. Right now, I’m simply trying to improve what I can, one day and one step at a time.

Below is the recipe I mentioned a few days ago. I quadrupled this recipe so we’d have enough to enjoy it for four nights, and I froze half of the uncooked finished dish. We each had one serving on two nights, and now we have enough in the freezer for another two nights. This makes meal planning much easier, especially with everything else going on right now.

I know I promised to create a special section on our site for all of our recipes. Unfortunately, with everything going on with Tom’s eye and our dental work, I haven’t had time to work with our web guy to set that up. Hopefully, we’ll be able to do it soon.

In the meantime, there’s an easy way to find all the recipes we’ve shared over the years. If you type the word “recipe” into the search box in the upper right corner of our homepage, all of the recipes we’ve posted will appear in the search results.

We appreciate your patience as we sort this out. With more than 14 years of posts on our site, there are quite a few recipes scattered throughout our archives, and we’d love to make them easier for everyone to find in one convenient location.

Be well.

Jess’s Keto Cream Cheese, Creamed Spinach and Bacon-Wrapped Chicken Breasts

This delicious, satisfying keto meal combines tender chicken breasts wrapped in crispy bacon with a rich cream cheese and creamed spinach mixture. It is easy to prepare, full of flavor, and makes a wonderful low-carb dinner.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 4 slices bacon
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon butter or olive oil

For the Cream Cheese Spinach Filling:

• 4 ounces cream cheese, softened
• 2 cups fresh spinach, chopped
• 2 tablespoons heavy whipping cream
• ¼ cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• ½ teaspoon garlic powder
• Salt and black pepper to taste

Instructions

Preheat the oven to 375°F (190°C).

Slice each chicken breast horizontally, being careful not to cut all the way through, and open it like a book. Season both sides with garlic powder, onion powder, salt, and black pepper.

For the spinach mixture, heat the butter or olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted. Reduce the heat and add the softened cream cheese and heavy cream. Stir until smooth and creamy. Add the mozzarella, Parmesan, garlic powder, salt, and pepper, stirring until the cheese is melted and everything is well combined.

Spoon the creamy spinach mixture onto the center of each chicken breast. Fold the chicken over the filling and wrap each breast with two slices of bacon, securing them with toothpicks if necessary.

Place the bacon-wrapped chicken breasts in a lightly greased or parchment-papered baking dish. Bake for approximately 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is nicely browned. For extra-crispy bacon, broil the chicken for the final 2 to 3 minutes, watching carefully.

Allow the chicken to rest for 5 minutes before serving.

Nutrition Information

Per serving: Approximately 650 calories
Protein: 55 g
Fat: 44 g
Carbohydrates: 7 g
Fiber: 1 g
Net Carbohydrates: 6 g

Photo from ten years ago today, October 6, 2016: